Chicken & Leek Pie

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Chicken & Leek Pie

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Creamy chicken pie is perfect for a Saturday night dinner with the family.

Ingredients

  • 2 tbsp olive oil
  • 2 leeks, washed and finely sliced
  • 4 chicken breasts, cut into bite-sized pieces
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh thyme
  • 150ml white wine
  • 150ml chicken stock
  • 142ml double cream
  • 1 sheet ready rolled puff pastry
  • 1 egg, beaten

Instructions

  1. Heat the oil in a large frying pan and cook the leeks over a medium heat for 5 minutes, until softened. Add the chicken and cook, stirring, for another 5 minutes. Stir in the garlic, thyme and white wine and allow to reduce by half.
  2. Pour in the stock and cream and simmer for 5 minutes, until slightly thickened. Spoon into a 2.5 litre pie dish and leave too cool. Preheat the oven to 180C/350F/gas mark 4.
  3. Place the pastry over the pie filling, pressing into the sides of the pie dish, crimping with your fingertips. Prick the top of the pastry with a knife to allow steam to escape during the cooking process. Brush the egg over the pastry top.
  4. Bake for 35-40 minutes, until the pastry is golden brown and puffed up.
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